Pistachio Cake
This pistachio pudding bundt cake is truly tender and delicious! Adding pistachio pudding to cake mix transforms something average into something amazing.
Print the recipe here
Ingredients:
1 box yellow cake mix
1 box 3.4 oz instant pistachio pudding mix
1 cup water
1/4 cup vegetable oil
4 eggs
Powdered sugar for dusting
Instructions:
Preheat oven to 350°F. Grease and lightly flour a bundt pan, or use baking spray.
In a large bowl, beat the cake mix, pudding mix, water, oil and eggs for 2 minutes.
Pour into bundt pan and bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean.
Let cool in pan for 15 minutes, then invert cake onto wire rack and let cool completely. Dust with powdered sugar before serving.
Tips:
The color will be a very pale green depending on the brand of cake mix you use. I always use yellow cake mix for a more buttery flavor, but it will also work with vanilla or white cake mix. If you want the color to be more pronounced, a couple drops of green food coloring will do the trick.
The majority of boxed cake mixes call for three eggs at most, so adding that extra egg makes this cake richer. It's not as heavy or dense as pound cake, but boasts a tender crumb that's perfect for slicing.
Recipe Pistachio Bundt Cake Recipe
Recipe - Pistachio Bundt Cake Recipe
INGREDIENTS:
●1 package (18-1/4 ounces) yellow cake mix
●2 packages (3.4 ounces each ) instant pistachio pudding mix
●1 cup water
●4 eggs
●3/4 cup vegetable oil
●GLAZE:
●1 cup confectioners' sugar
●1 tablespoon butter, softened
●2 to 3 tablespoons milk
White chocolate and pistachio bundt cake.
ALL INGREDIENTS AND QUANTITIES LISTED BELOW.
Here's the recipe for my delicious, light pistachio and white chocolate bundt cake.
This cake can be made in any tin if you haven't got a bundt tin.
240g Unsalted butter. Plus extra for greasing
300g Golden caster sugar.
3 Med eggs.
300g Plain flour. Plus extra for tin.
2.5 tsp Baking powder.
240g milk
80g White chocolate chips.
85 g of finely ground pistachios, Plus 20g extra for decoration
20g of melted white chocolate.
Hope you enjoy making it!
All music courtesy of
How to Make Pistachio Pudding Bundt Cake | Crème de la Crème
The year is 1960. Store-bought cake mix is all the rage, even more so is jello pudding. Only the most inventive cooks could combine the two into a decadent, moist, and flavorful cake... and my grandmother did it!!
So, 60 years and three generations later, the recipe is still well used and cherished each year. Now it's time to share!! This dessert is so easy and the end product is so amazing, it must fit into your St. Patrick's day celebration somehow! Hope you all enjoy it as much as we all do!!
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Meeting Christina Tosi + Her Recipe for Pistachio Bundt Cake
I got the chance to meet the one and only Christina Tosi! Tosi is the founder of Momofuku Milk Bar, a judge on Master Chef, and most importantly, one of my biggest idols. I just wanted to share my experience meeting Christina and a recipe from her latest cookbook: All About Cake. Follow along as I show you how to make this delicious cake and review the recipe itself.
Milk Bar LA:
7150 Melrose Ave, Los Angeles, CA 90046
MUSIC: Hook Sounds
INSTAGRAM:
MOIST & RICH Pistachio Pound Cake Recipe | Impress Your Guests W/This One | SL From Home
While many pound cake recipes begin by creaming together butter and sugar, this pound cake follows a different method to make a pound cake that is more interesting with different textures and delicate flavors. Make the cake in advance without glazing it, and you can wrap it in plastic wrap to store in the fridge for several days. The ultimate Southern sweet to have on hand or the ideal gift to give to a friend or neighbor, our Pistachio Pound Cake will leave you with plenty of requests for the recipe.
INGREDIENTS:
CAKE
• 1 cup plus 1 Tbsp. granulated sugar, divided
• 1 ½ cups plus 3 Tbsp. raw hulled pistachios, divided
• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• ¼ teaspoon baking soda
• Zest of 2 lemons, divided
• 1 cup sour cream
• 2 eggs
• 1 stick unsalted butter, melted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
GLAZE
• 2 cups powdered sugar
• 2 ½ tablespoons milk
• ½ teaspoon vanilla extract
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